This study was designed to identify the critical control point during slaughter by exploring the microbial diversity in the produce of broiler using polymerase chain reaction ·denaturing gradient gel elec-trophoresis(PCR-DGGE).In stage of slaughter,the contamination microorganism was sampled from broiler carcasses surface,the surface of workers' hand,the water in the pre-cooling pool,the air and broiler longissimus muscles of postmortem broiler carcasses,which was vacuum packaging at 4℃ for 7 day.The results indicated that the processing of different treatment in the process of broiler slaughter will have different effects on microbial contamination of carcass surface,the type and number of microorganisms have increased after the broiler carcass to the visceral.However,the type and number of microorganisms have reduced after pre-cooling,microorganisms in the air increase in production.These operating points are also into areas of cross-contamination,in particular,the surface of workers'hand is the main reason causing cross-contamination.